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Shrimp and Pasilla Chile Tacos
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Prep Time:
30 minutes
Total Time:
30 minutes
30-minute Mexican dinner: Shrimp and pasilla chile tacos with Progresso® chicken broth & Old El Paso® tortillas.
Ingredients:
  • 5 small or 3 large dried pasilla chiles
  • 2 tablespoons olive oil
  • 1 small red onion, cut into julienne strips
  • 2 cloves garlic, finely chopped
  • 1 1/4 lb uncooked deveined peeled medium shrimp, chopped
  • 1 teaspoon dried marjoram leaves
  • 3 bay leaves
  • 1/2 teaspoon salt
  • 1/4 cup Progresso™ chicken broth (from 32-oz carton)
  • 6 plum (Roma) tomatoes, chopped
  • 1/4 cup finely chopped fresh cilantro
  • 1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count), warmed
Instructions:
  • Soak pasilla chiles in hot water for about 1 minute in a medium bowl, then remove and discard the seeds before chopping them; set aside.
  • Heat oil in a skillet, sauté onion and garlic until tender. Add shrimp; cook until pink. Stir in chiles, marjoram, bay leaves, salt, and chicken broth. Simmer until mixture is reduced.
  • Combine juicy, ripe tomatoes and fresh cilantro for a burst of flavor. Allow them to cook for 1 minute. Discard the bay leaves. Let the mixture cool slightly. Generously spoon approximately 1/2 cup of the flavorful filling onto each tortilla and roll them up tightly.

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